Sausage and Lentil Stew

“From Everyday with Rachael Ray mag. LOVE lentils!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large dutch oven, heat EVOO over medium-high heat. Add sausage and cook until browned, transfer to a bowl with slotted spoon.
  2. Add onion and carrot to the pot and cook until slightly softened, 3-4 minute Stir in the garlic and rosemary and cook until fragrant, about 1 minute Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25-30 minute.
  3. Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3-4 minute Season with salt and pepper.

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